Paraben Free Lime Curd

Total time1 hr 25 min

Prep time10 min

Cook time15 min

4.5

(16)

Bright, tangy, and impossibly silky, this lime curd is the kind of condiment that makes everything it touches taste more special. It's made entirely from scratch with fresh limes, eggs, sugar, and butter — nothing more, nothing less — which is exactly what makes it such a clean, trustworthy choice for anyone avoiding synthetic preservatives and additives hiding in store-bought spreads. Many jarred curds and fruit fillings rely on stabilizers and preservatives to extend shelf life, so making your own is genuinely the smartest workaround. The double-boiler method gently cooks the eggs to a safe 170°F while building that gorgeous, glossy texture without any shortcuts. Straining the finished curd through a fine-mesh sieve gives it that ultra-smooth, restaurant-quality consistency you just can't get from a grocery store jar. Spread it on toast, swirl it into yogurt, dollop it onto a tart shell, or eat it straight from the spoon — no judgment here. Once you taste how vibrant fresh lime zest and juice make this, going back to the packaged version simply won't be an option.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

1 tbsp lime zest (from about 3 limes)
½ cup fresh lime juice (from about 4–5 limes)
¾ cup granulated sugar
2 large eggs
2 large egg yolks
¼ tsp fine salt
6 tbsp unsalted butter, cut into ½-inch cubes

Instructions

1
Whisk together the lime zest, lime juice, sugar, whole eggs, egg yolks, and salt in a heatproof bowl until the sugar is mostly dissolved and the mixture is smooth.
2
Set the bowl over a medium saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the curd thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line, and the mixture reaches 170°F (77°C) on an instant-read thermometer, about 10–12 minutes. Reaching 170°F (77°C) ensures the eggs are fully cooked and the curd is food-safe.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!